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–+ servings
Crockpot salsa chicken and rice topped with melted cheddar and green onion

Crockpot Salsa Chicken and Rice

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Prep Time 10 minutes
Cook Time 6 hours
Servings 4
Calories 588

Ingredients

  • 3 chicken breasts
  • 1 jar salsa
  • 1 packet taco seasoning
  • 1 can black beans, rinsed and drained
  • 1/2 cup chicken bone broth
  • 1 cup instant rice
  • 1 cup shredded cheddar cheese
  • Green onion, for garnish
  • Greek yogurt and hot sauce, to serve

Instructions

  • Add the chicken breasts, salsa, taco seasoning, black beans, and chicken broth to the crockpot and stir.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
  • Shred the chicken with two forks, either right in the pot or by removing it, shredding, and returning it.
  • Stir in the instant rice, cover, and cook on high for 10 to 15 minutes, until the rice is tender and the liquid is absorbed.
  • Sprinkle the shredded cheddar over the top, cover, and let it melt for a few minutes.
  • Garnish with green onion and serve with a dollop of Greek yogurt and a drizzle of hot sauce.

Notes

  • Make sure you're using instant rice for this recipe, regular rice needs more liquid and longer to cook.
  • If you don't have minute rice, just cook the chicken with beans and salsa (lower broth from 1/2 cup to 1/4 cup) and then serve it over cooked rice (you can use microwave rice to save time)
  • The portion sizes are big and packed with protein but you can easily stretch this to 5-6 servings if you add the chicken filling to a wrap and make burritos, lettuce wraps or salad
  • Best served warmed up with a dollop of greek yogurt (our sour cream) and a little hot sauce
 
 
 
 

Nutrition

Calories: 588kcalCarbohydrates: 48gProtein: 56gFat: 18gFiber: 8g